Nutrition Note: Tempeh (TEM-pay) is a traditional soy product made by a natural culturing and fermentation process that binds the soybeans into a cake form. Tempeh’s fermentation process makes it more digestible, reducing the phytic acid in soy which allows the body to absorb more nutrients found in tempeh. Tempeh is also a source of beneficial bacteria, protein, fiber and B-vitamins. It has a complex flavor; nutty, meaty and mushroom-like. Crumbled or grated, it is a great substitute for ground beef. Slice tempeh in strips, marinade, and grill, roast in the oven or stir fry.